Sous Chef

Untitled Hotels & Resorts; Singrauli; On-site; INR 400,000 - 700,000; Full time

Job summary

Untitled Hotels & Resorts is seeking a skilled Sous Chef to lead daily kitchen operations across our luxury resort properties. You will ensure high culinary standards, curate guest-focused dining experiences, and oversee plating, portioning, and presentation.

The role requires 3+ years in luxury hotels or safari lodges, multi-cuisine proficiency, and strong leadership to mentor staff. Join our resort team to deliver premium hospitality and exceptional dining experiences.

Qualifications

• Minimum 3 years of proven culinary experience in luxury hotels, safari lodges, or high-end dining.
• Multi-cuisine proficiency across North/South Indian, Continental, and regional specialties.
• Strong leadership and ability to mentor junior kitchen staff.

Responsibilities

• Kitchen Operations: Manage daily food preparation, cooking, and plating for consistent taste and presentation.
• Team Supervision: Guide and mentor CDPs and kitchen staff; manage shifts and stations.
• Quality & Hygiene: Enforce HACCP/FSSAI guidelines and maintain high sanitation standards.
• Cost & Inventory: Assist in food costing, recipe standardization, and waste reduction.
• Guest Customization: Create customized menus for luxury dining and accommodate dietary needs.

Skills

Team leadership

Culinary excellence

Multi-cuisine

Food costing

HACCP hygiene

Job description

Reports To: Executive Chef

Experience: Min. 3 years in luxury 4/5-star properties

Role Overview

We are hiring a skilled and dynamic Sous Chef to lead daily kitchen operations, maintain high culinary standards, and deliver luxury guest dining experiences across our resort properties.

Key Responsibilities

• Kitchen Operations: Manage daily food preparation, cooking, and plating to ensure consistency in taste, presentation, and portion control.
• Team Supervision: Guide and mentor CDPs, Commis chefs, and kitchen staff; handle shift scheduling and station allocations.
• Quality & Hygiene: Maintain strict food hygiene, sanitation, and safety compliance (HACCP/FSSAI guidelines).
• Cost & Inventory Control: Assist in food cost management, recipe standardization, daily requisitioning, and minimizing kitchen wastage.
• Guest Customization: Curate customized menus for luxury destination dining and accommodate special dietary preferences.

Qualifications & Requirements

• Experience: 3+ years of proven culinary experience in luxury hotels, safari lodges, or high-end dining
• Cuisine Expertise: Multi-cuisine proficiency (North/South Indian, Continental, and regional specialties) with strong plating skills.
• Key Attributes: Strong team leadership, adaptable to resort locations, and solid knowledge of food costing and hygiene standards.